Crab and cherry tomato pasta

A luxurious dish that leans on everyone's favorite summer star 🍅

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ICYMI, last week I chatted with Chloe Lucas-Walsh about recipe development, how her autoimmune disease influences her cooking, and what she hopes to do next. This crab with cherry tomato pasta is a great example of Chloe’s cooking style. It’s simple, yet luxurious, and works for a weeknight dinner or a fancy dinner party.

This was the first time I’d ever cooked with crab and I really had no idea where to start. I checked a few vendors at the local farmers’ markets and no one had it. I have to admit I was somewhat relieved — I am not sure I was ready to learn how to cook a live animal. A fish store in my neighborhood ended up having a can of wild-caught lump crab in a can. I’ll learn to cook live crabs (and lobsters) another day!

While the crab is a star here, cherry tomatoes play an important role, their sweet flavor playing nicely with the crab. Enjoy when tomatoes are in season and with a nice glass of crisp white wine, like an acidic Picpoul.

Crab and cherry tomato pasta

Adapted from Chloe Lucas-Walsh’s Crab and cherry tomato datteri baresi

Serves 3-4

1 lb of a small/short pasta

3 garlic cloves, finely sliced

1/2 teaspoon red chili flakes

1.5 lbs of cherry tomatoes

1/2 lb of fresh crab meat*

handful of parsley, chopped

1 tablespoon(ish) Olive oil

1/4 cup cream

Zest of 1 lemon

Juice from half a lemon

1/3 cup Parmesan plus more for serving

Handful of parsley (about 1/4 cup), chopped

Flaky salt

Kosher salt

*When I purchased crab for this recipe, it was $45 for a 1lb can of fresh-packed crab. I have never purchased crab before so I don’t know if that’s normal, or the price is indicative of the fact that I live in New York City. The crab is wild caught and imported, so that probably affects the price. I also didn’t necessarily try hard to find a cheaper source. All of that said, I think this dish is really, really good, so if the price deters you, save it for a fancy dinner! I also think the frozen small langoustines from Trader Joe’s would make an affordable, similar-ish sub.

In a large pot, boil water for the pasta. Liberally season it with kosher salt so it’s salty like the sea.

In a heavy bottom pot (a dutch oven or saucier pan with high walls), heat about 1 table spoon of olive oil on medium heat. Add the garlic slices and a small pinch of kosher salt and gently cook for about a minute. Add the chili flakes and cook for one minute more.

Next, add the whole cherry tomatoes, another small pinch of kosher salt, and cover the pot. Let the tomatoes cook for about five minutes, or until they start to burst open and break down a bit.

Add the pasta to the boiling water. Cook for two minutes shy of the package instructions.

Into the pot with the tomatoes, add the lemon zest and juice and cook for one minute more. Next, add in the cream and half the chopped parsley. Let simmer for another minute.

Add in the crab meat and cook for a minute.

Drain the pasta, reserving about one cup of the pasta water. Add the pasta into the sauce and stir gently to combine. Keeping the heat on medium-low, add about 1/4 cup pasta water and stir to emulsify. Cook for about 90 seconds, add another 1/4 cup water, and cook for an additional 90 seconds. At this point, taste a noodle. If it’s not done enough for you, add another splash of pasta water and cook for another 30-60 seconds.

Remove from the heat, add about 1/3 cup parmesan and stir gently until the cheese has blended in.

Divide among bowls. Top with parmesan, remaining parsley, and a pinch of flaky salt.